ITALIAN COLESLAW

THIS RECIPE IS FROM COOKBOOK CONFIDENCE IN THE KITCHEN

Serves 4 

INGREDIENTS

¼ white cabbage, shredded

½ baby fennel bulb, trimmed and thinly sliced

¼ red onion, thinly sliced

2 radishes, thinly sliced

3 tablespoons torn mint leaves

3 tablespoons torn flat-leaf parsley leaves

Handful of fresh peas

Grated parmesan, to serve

DRESSING

3 tablespoons olive oil

2 tablespoons lemon juice

3 tablespoons finely grated parmesan

Sea salt and freshly ground black pepper

 METHOD

First, make the dressing. Grab a salad bowl, pour in the olive oil and lemon juice, add the parmesan and give it all a good mix. Season to taste with salt and pepper.

Place the veggies and herbs in the bowl. Just before you’re ready to serve, give it all a toss to coat the veggies in the dressing.

Scatter the peas over the top and finish with a sprinkling of parmesan.

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